If you’re looking to wow your guests or just treat yourself to something truly delicious and a bit unexpected, this Grilled Feta with Chimichurri and Pistachios Recipe is exactly what you need. It’s that perfect blend of smoky, creamy, herby, and crunchy — and trust me, once you try it, you’ll find yourself making it again and again.
Why You’ll Love This Recipe
- Burst of Flavor: The tangy grilled feta combined with vibrant chimichurri creates a mouthwatering contrast you’ll crave.
- Quick & Easy: From chopping herbs to serving, it takes just about 30 minutes — perfect for a last-minute appetizer or a snack.
- Textural Delight: The creamy feta with crunchy roasted pistachios adds a satisfying pop in every bite.
- Versatile & Crowd-Pleasing: Whether for game night, a summer BBQ, or a fancy dinner, this recipe impresses every time.
Ingredients & Why They Work
Every ingredient in this Grilled Feta with Chimichurri and Pistachios Recipe plays a special role. The herbs bring freshness and vibrancy; the feta melts and grills beautifully, gaining a smoky richness; and pistachios add just the right crunch and a hint of nuttiness. When shopping, I like to pick the freshest herbs I can find — they really make a difference!
- Fresh cilantro: Provides a bright, citrusy note that’s essential for the chimichurri flavor.
- Fresh parsley: Adds earthiness and balances the punch of the cilantro.
- Red wine vinegar: Gives a tangy acidity that wakes up the herbs and cheese.
- Garlic cloves: Essential for warmth and aroma — fresh and minced is best.
- Dried oregano: Brings a subtle, herbal depth that pairs perfectly with feta.
- Kosher salt and pepper: Season simply to enhance every flavor component.
- Crushed red pepper flakes: Just a touch of heat to contrast the creaminess.
- Olive oil: The glue that ties the chimichurri together, adding richness and body.
- Feta cheese (block): Use a firm block so it grills well without falling apart; this is the star!
- Chopped roasted pistachios: For crunch and that stunning green pop of color on top.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Grilled Feta with Chimichurri and Pistachios Recipe is how easy it is to tweak. Play around with the herb mix or add a little citrus zest to your chimichurri for a fresh twist. Don’t be shy to make it yours!
- Variation: I sometimes swap out pistachios for toasted almonds or walnuts depending on what I have, and it still adds that perfect crunch.
- Dietary tweak: For a dairy-free option, try grilling halloumi or a similar cheese if you’re not strictly avoiding dairy.
- Brighten it up: Add a squeeze of lemon juice over the finished dish to brighten the flavors even more.
Step-by-Step: How I Make Grilled Feta with Chimichurri and Pistachios Recipe
Step 1: Get your grill and skillet ready
First things first, preheat your grill to the highest setting. I like to place a cast iron skillet directly on the grates while it heats — this gets it really hot and ensures the feta grills beautifully without sticking. The searing heat is vital to getting that nice caramelized crust on the cheese.
Step 2: Whip up the chimichurri
I start by finely chopping fresh cilantro and parsley on my cutting board — chopping really finely is key because you want that herbaceous punch in every bite. Then I mince two garlic cloves and toss everything into a bowl with red wine vinegar, dried oregano, salt, and pepper. Stir in olive oil until it’s well combined and finish with a sprinkle of crushed red pepper flakes for that subtle heat. You can make this a few hours or even a day ahead; it actually tastes better after resting!
Step 3: Grill the feta
Place the block of feta straight into the hot skillet on the grill. This is where patience pays off — let it cook for 3 to 4 minutes without moving it, allowing a golden crust to form. Then carefully flip it using a spatula and grill the other side for another 3 to 4 minutes. Watch closely so it melts just right but doesn’t fall apart.
Step 4: Serve and garnish
Once grilled, take the skillet off the grill—remember, it’s super hot! If possible, carefully transfer the feta to a serving plate. Spoon a generous amount of chimichurri over the top, and sprinkle with chopped roasted pistachios for that crunch and color pop. Serve immediately with your favorite crackers or toasted crostini for scooping.
Pro Tips for Making Grilled Feta with Chimichurri and Pistachios Recipe
- Use a Well-Seasoned Cast Iron Skillet: This helps the feta develop a perfect crust and prevents sticking.
- Chop Herbs Very Finely: It makes the chimichurri more aromatic and easier to spread evenly over the cheese.
- Don’t Rush the Grill Time: Give the feta time to brown—turning too early can make it crumble.
- Keep the Chimichurri Refrigerated: It tastes even better after sitting overnight but be sure to bring it back to room temperature before serving.
How to Serve Grilled Feta with Chimichurri and Pistachios Recipe
Garnishes
I love topping this dish with extra fresh parsley or a sprinkle of lemon zest because it adds brightness and makes it feel fresh and vibrant. Sometimes I add a drizzle of good-quality extra virgin olive oil for a glossy finish.
Side Dishes
This grilled feta pairs wonderfully with a variety of sides — try serving with a simple green salad, grilled vegetables, or alongside warm pita bread and sliced cucumbers for a Mediterranean vibe.
Creative Ways to Present
For special occasions, I like to serve the grilled feta in a rustic wooden board surrounded by assorted olives, roasted cherry tomatoes, and colorful crackers. It makes for a stunning appetizer spread that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be hard, but it happens!), store the feta separately from the chimichurri in airtight containers in the fridge. This keeps textures nice and prevents the cheese from getting too soft or soggy.
Freezing
Freezing grilled feta isn’t the best because the texture changes and can get crumbly once thawed. I recommend freezing just the chimichurri if you want to make this recipe ahead; the herbs and oil freeze beautifully.
Reheating
To reheat leftover grilled feta, gently warm it in a hot skillet or under a broiler for just a couple of minutes to soften without melting completely. Add fresh chimichurri after reheating to bring back that bright flavor.
FAQs
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Can I use a different cheese instead of feta?
Feta’s firm texture and salty tang make it ideal for grilling, but halloumi or paneer can be good alternatives. Just pick a cheese that holds its shape when heated for the best results.
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How spicy is the chimichurri?
The chimichurri has a mild kick from the crushed red pepper flakes but nothing overwhelming—you can easily adjust the amount to your taste or omit it for a milder version.
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Can I make the chimichurri ahead of time?
Absolutely! Making the chimichurri a few hours or even a day ahead helps the flavors meld beautifully. Keep it in a sealed container in the fridge until you’re ready to serve.
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What if I don’t have a grill?
No grill? No problem. You can grill the feta in a hot cast iron pan on the stovetop, heating it until golden and melty, then proceed with topping it as usual.
Final Thoughts
This Grilled Feta with Chimichurri and Pistachios Recipe is one of those dishes that feels special but comes together so simply. I love how it’s unexpected but approachable, and I hope you’ll find it as addictive as I do. Whether you’re hosting friends or simply want a flavorful snack, give it a try — I think you’ll be pleasantly surprised by how quickly it becomes a favorite.
Print
Grilled Feta with Chimichurri and Pistachios Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Feta with Chimichurri and Pistachios recipe features a smoky, melty block of feta cheese paired with a fresh and zesty cilantro-parsley chimichurri sauce, topped with crunchy roasted pistachios. Perfect as a flavorful appetizer or snack served with crackers or crostini.
Ingredients
Chimichurri Sauce
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- kosher salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes
- ⅔ cup olive oil
Main
- 1 block feta cheese (8 ounces or more)
- ⅓ cup chopped roasted pistachios
Instructions
- Preheat Grill: Preheat the grill to the highest setting and place a cast iron skillet directly on the grates to heat up with the grill to ensure even heat for grilling the feta.
- Prepare Chimichurri: Finely chop the cilantro and parsley on a cutting board, then mince the garlic. In a bowl, combine the chopped cilantro, parsley, minced garlic, red wine vinegar, oregano, and a big pinch of kosher salt and freshly ground black pepper. Whisk in the olive oil until the mixture is well combined, then whisk in the crushed red pepper flakes. You can make this sauce ahead of time and refrigerate it sealed.
- Grill Feta: Once the grill and skillet are hot, place the block of feta cheese directly into the skillet on the grill. Grill for 3 to 4 minutes until the bottom is slightly melty and browned, then gently flip the feta and grill the other side for another 3 to 4 minutes.
- Serve: Carefully remove the hot skillet from the grill. Transfer the grilled feta to a serving plate if possible. Spoon several spoonfuls of the chimichurri over the top of the warm feta. Sprinkle the chopped roasted pistachios over the top. Serve immediately with crackers or crostini.
Notes
- Use a cast iron skillet for even heat distribution on the grill and to prevent cheese from falling through the grates.
- Make chimichurri sauce a day ahead to allow flavors to meld beautifully.
- Be careful when flipping the feta to keep it intact and prevent crumbling.
- Serve with a variety of crackers, toasted bread slices, or crostini for an easy appetizer.
- Toasting the pistachios enhances their flavor and crunch but pre-roasted nuts work well too.
